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Old 05-25-2011, 04:16 AM   #1
ejyoung
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Jul 2010
Gilbert, AZ
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I brewed a saison 4 weeks ago today and used the East Coast Yeast Farm House saison blend (saison yeast/brett) to ferment. I checked the gravity last week and it was down to 1.006 so I know I am safe to bottle. Would it be fine to bottle now or will the brett work better if it bulk ages a bit longer. I only have it in my bucket fermenter now and don't have another carboy free, so I'd need to keep it in the bucket or bottle soon. I haven't made a brett beer before so I'm not sure what will work best.



 
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Old 05-25-2011, 02:05 PM   #2
chrs7446
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I'm wondering the same thing, I picked up a vial of the White Labs American Farmhouse with Brett and was thinking that the Brett would need more time to do it's thing. I was planning on 2-3 wks in the primary and another month or two in the secondary but I'd love to hear what the voices of experience have to say.



 
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Old 05-25-2011, 02:19 PM   #3
jbrookeiv
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How do I get my hands on that East Coast Yeast?

Also, typically Brett laced beers sit for months before bottling.
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Old 05-25-2011, 04:10 PM   #4
cervezarara
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If I'm not mistaken, Al uses Facebook exclusively. His page can be found here:
http://www.facebook.com/pages/East-C...68646113149281

 
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Old 05-25-2011, 04:37 PM   #5
AmandaK
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I'm am curious to know the answer to this as well, being that I'm planning on doing a Saison-Brett in the coming months.
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Old 05-25-2011, 07:14 PM   #6
beeraroundtown
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The brett will develop fine in the bottle. Are you sure you're safe to bottle at 1.006?

 
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Old 05-25-2011, 07:16 PM   #7
ejyoung
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Jul 2010
Gilbert, AZ
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I asked Al at ECY and he said as long as it is under 1.01 it should be fine to bottle. Do you think different? I will test it again before I bottle (and I know brett goes slow), but it sounds like it should be ok.

 
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Old 05-25-2011, 07:19 PM   #8
ejyoung
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Jul 2010
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Quote:
Originally Posted by jbrookeiv View Post
How do I get my hands on that East Coast Yeast?

Also, typically Brett laced beers sit for months before bottling.
I ordered it from Princeton Homebrew (described on the ECY facebook). No shipping during the summer unfortunately.

Do Brett beers develop better in bulk though? Or will aging in the bottle allow it to continue to develop similarly?

 
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Old 05-25-2011, 07:29 PM   #9
beeraroundtown
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My two saisons I've brewed with his saison yeast ended up at 1.003. It contains a portion of wyeast 3711 which is notorious for finishing in the very low digits. Just bottle it in good glass to be on the safe side.

I've never done side by sides on bulk vs bottle aged brett profile development, but I've bottled some with brett pretty young and they turned out really nice. The only thing I can really think of that would be different would be the oxygen levels, maybe the extra oxygen in the bulk aging gives a different character?

 
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Old 05-25-2011, 08:04 PM   #10
ReverseApacheMaster
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The biggest issue with aging in the bottle is of course bottle bombs. Personally I would let it sit as long as possible in bulk before bottling. Both brett and saison strains are very attenuative so it could easily get down closer to 1.000 over time. At a minimum I would bottle it in heavy bottles just to be sure but if it overcarbonates in the bottle it's going to have an impact on the flavor even if it doesn't cause bottles to blow.



 
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